When it comes to bone broth—the Paleo-beloved elixir credited with health benefits from a healthy gut to stronger bones to more radiant skin, consider chef Marco Canora the anointed prophet and his new book, Brodo: A Bone Broth Cookbook, the bible.
While a pot of simmering bone broth is an age-old culinary fixture, Canora has brought awareness to broth at Brodo, his tiny Manhattan broth dispensary that opened last winter, as well as through multiple media appearances.
Canora told us that when he made sipping a cup of bone broth a daily ritual, his health was transformed. “I experienced innumerable health benefits from a more stable metabolism to greater resistance to colds and illness,” the chef enthuses.
Flipping through the book is as satisfying as a bowl of good soup. Canora lays out clear instructions on how to make flavorful, nutritious broths that can be served year-round as well as incorporated into recipes (think mushroom risotto and a silky Thai coconut soup). There are also instructions for trying out a broth-centric mini cleanse.
Below, get the surprisingly simple recipe for Golden Chicken Broth. If you can boil water, you can make this broth: No fussy roasting of bones, and you should be able to find all of the ingredients at your local grocery store. Just be sure to seek out organic (and preferably pasture-raised) chicken and you’re good to go. You can drink this elixir straight up in place of your afternoon coffee or fancy up your canvas with freshly grated turmeric, or a shot of ginger juice, as Canora recommends.
- 3 pounds chicken feet
- 5 pounds chicken wings
- 7 pounds chicken backs and necks
- 3 large onions, peeled and roughly chopped
- 6 celery stalks, roughly chopped
- 2 large carrots, scrubbed and coarsely chopped
- 5 bay leaves
- 1 tablespoon black peppercorns
- 1 bunch flat-leaf parsley
- Fine sea salt
- Place all the chicken parts in a 16-quart pot and add cold water to cover by 2 to 3 inches. Bring it to a boil over high heat, about 1 hour, skimming off the foamy impurities every 15 to 20 minutes.
- As soon as the liquid boils, reduce the heat to low and pull the pot to one side so it is partially off the burner. Simmer for 1 hour 30 minutes, skimming once or twice.
- Add the onions, celery, carrots, bay leaves, peppercorns, and parsley and push them down into the liquid. Continue to simmer for 3 to 5 hours, checking once or twice to make sure that the bones are still fully submerged.
- Use a spider skimmer to remove the solids and discard. Strain the broth through a fine-mesh strainer. Season with salt to taste and let it cool.
- Transfer the cooled broth to storage containers (leaving any sediment in the bottom of the pot) and refrigerate overnight. Spoon off any solidified fat. Store the broth for up to 5 days in the refrigerator or freeze for up to 6 months.